Ina Garten’s Pear Tart is a beautifully simple yet elegant dessert that highlights the natural sweetness and delicate texture of ripe pears. With a buttery, flaky crust and a light almond cream filling, this tart is a perfect balance of flavors and textures that works wonderfully for any occasion, from casual family dinners to festive gatherings.
Ingredients
- 1 9-inch tart shell (store-bought or homemade pâte sucrée)
- 4 ripe Bartlett or Bosc pears, peeled, halved, and cored
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar, divided
- 1 cup almond flour (or finely ground blanched almonds)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup apricot jam (for glaze)
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the tart shell: If using a homemade tart shell, roll out the pâte sucrée dough and fit it into a 9-inch tart pan with a removable bottom. Chill in the refrigerator for at least 30 minutes before baking. Preheat the oven to 350°F (175°C).
- Blind bake the crust: Line the tart shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 10 minutes until the crust is lightly golden. Remove from oven and set aside.
- Prepare the pears: Peel, halve, and core the pears. Toss them gently with lemon juice and 2 tablespoons of sugar to prevent browning and add slight sweetness.
- Make the almond cream filling: In a mixing bowl, beat the softened butter and remaining 10 tablespoons sugar until creamy and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond flour, all-purpose flour, vanilla extract, and salt until smooth and well combined.
- Assemble the tart: Spread the almond cream evenly over the baked tart shell. Arrange the pear halves cut side down on top of the almond cream in a circular pattern, overlapping slightly if needed.
- Bake the tart: Place the tart back into the oven and bake for about 40-45 minutes, or until the almond cream is set and golden, and the pears are tender. If the pears brown too quickly, tent loosely with foil.
- Glaze the tart: While the tart is still warm, gently heat the apricot jam in a small saucepan or microwave until smooth and liquid. Brush the glaze over the pears to give a shiny finish and add a touch of sweetness.
- Cool and serve: Allow the tart to cool completely in the pan on a wire rack. Remove the tart ring and dust with powdered sugar just before serving, if desired.
Tips
- Almond flour substitution: If almond flour is unavailable, finely ground blanched almonds work well but avoid coarse almond meal for a smoother texture.
- Choosing pears: Bartlett pears are juicy and sweet, while Bosc pears hold their shape better during baking. Use ripe but firm pears to avoid mushiness.
- Storage: Store the tart covered at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving for best flavor.
- Common mistake: Avoid overbaking the tart as it can dry out the almond cream and pears. Check for a golden crust and set filling but still moist fruit.
Serving Suggestions
This pear tart is delicious served on its own or with a dollop of lightly whipped cream or a scoop of vanilla ice cream to complement the nutty almond flavor. For a more decadent touch, drizzle with a bit of honey or a sprinkle of toasted sliced almonds. It pairs beautifully with a cup of Earl Grey tea or a glass of late-harvest Riesling.
Variations
You can customize Ina Garten’s pear tart by experimenting with different fruits such as apples, plums, or stone fruits like peaches or nectarines, especially when almonds are in season. For a richer almond flavor, add a teaspoon of almond extract to the filling. Incorporate spices like cinnamon or cardamom into the almond cream for a warm, aromatic twist. For a gluten-free version, use a gluten-free tart crust and almond flour only.
Storage and Reheating
Store the pear tart loosely covered at room temperature for up to 2 days. If refrigerated, cover it well with plastic wrap or foil and consume within 4 days for best freshness. To reheat, warm slices gently in a 300°F (150°C) oven for 10-15 minutes or until heated through. Avoid microwaving as it can make the crust soggy. Let the tart cool slightly before serving to allow the almond cream to firm up again.
Frequently Asked Questions
Can I make the tart crust from scratch?
Yes! Ina Garten often recommends a pâte sucrée, a sweet tart dough that’s buttery and tender. It requires chilling before baking but yields a superior flavor and texture compared to store-bought crusts.
What type of pears are best for this tart?
Bartlett and Bosc pears are ideal. Bartlett pears are sweeter and juicier, while Bosc pears hold their shape well during baking. Avoid overly soft or underripe pears to maintain texture.
Can I prepare this tart in advance?
You can assemble the tart a few hours ahead and refrigerate it before baking. Bake just before serving to ensure the crust stays crisp and the pears are fresh. Alternatively, bake completely and reheat gently before serving.
Is almond flour necessary or can I use regular flour?
Almond flour is key to the tart’s signature moist, nutty almond cream. Using only all-purpose flour will result in a different texture and less flavor. If allergic to nuts, consider a frangipane substitute or a pastry cream filling.
How do I prevent the pears from browning?
Tossing sliced or halved pears with lemon juice before arranging them on the tart helps prevent oxidation and browning, keeping the fruit looking fresh and bright after baking.
Can I freeze the pear tart?
Freezing is not recommended as the pears release moisture upon thawing, which can make the crust soggy. It’s best enjoyed fresh or refrigerated for short-term storage.
Ina Garten’s pear tart recipe is a shining example of how simple ingredients come together to create an impressive dessert with minimal fuss. The combination of buttery crust, almond cream, and tender pears makes it a perennial favorite that’s sure to impress guests and satisfy any sweet tooth.
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